Riblets

[SmokeInDaEye]

I was considering some barbecue appetizers for Christmas Eve and had the idea to make little bite sized ribs.

In theory, I was going to have my "butcher" cut a couple racks of ribs down the middle to create four mini racks. Then I was going to cook em as usually.

Anyone ever seen racks split lengthwise? Any reason these shouldn't become tasty riblets?

[Plowboy]

Originally Posted by SmokeInDaEye

I was considering some barbecue appetizers for Christmas Eve and had the idea to make little bite sized ribs.

In theory, I was going to have my "butcher" cut a couple racks of ribs down the middle to create four mini racks. Then I was going to cook em as usually.

Anyone ever seen racks split lengthwise? Any reason these shouldn't become tasty riblets?

The same thing can be done with a RotoZip saw for those that have one. We use this method to cut the ribs on our whole hogs to get the spares and baby backs.

Clint, I'd watch 'em so they don't dry out. They are going to cook a lot faster than normal, too. Definately wrap them so that they don't dry out and become Rocklets instead of Riblets. Take pics. Cool idea.

[thirdeye]

Originally Posted by Plowboy

The same thing can be done with a RotoZip saw for those that have one. We use this method to cut the ribs on our whole hogs to get the spares and baby backs.

Clint, I'd watch 'em so they don't dry out. They are going to cook a lot faster than normal, too. Definately wrap them so that they don't dry out and become Rocklets instead of Riblets. Take pics. Cool idea.

RotoZip....Man, I always knew you were higher tech than I am. They are a pain to split with a meat saw. A sabre saw with a fine tooth blade works and I poke the blade through a paper plate first to shield the Black & Decker from splatter, but the cut is hard to see.

Is the RotoZip a one man job? Do you hold them vertical or just off the end of a cutting board?

[Plowboy]

Originally Posted by thirdeye

RotoZip....Man, I always knew you were higher tech than I am.

Is the RotoZip a one man job? Do you hold them vertical or just off the end of a cutting board?

Shop Vise

[SmokeInDaEye]

Originally Posted by Plowboy

The same thing can be done with a RotoZip saw for those that have one. We use this method to cut the ribs on our whole hogs to get the spares and baby backs.

Clint, I'd watch 'em so they don't dry out. They are going to cook a lot faster than normal, too. Definately wrap them so that they don't dry out and become Rocklets instead of Riblets. Take pics. Cool idea.

Yeah, I was guesstimating about a 3 hour cook at 225* (half the rib size equals half the normal cook time?), an hour of which would be wrapped with some liquid to really tenderize them. We'll see.

[Plowboy]

Originally Posted by SmokeInDaEye

Yeah, I was guesstimating about a 3 hour cook at 225* (half the rib size equals half the normal cook time?), an hour of which would be wrapped with some liquid to really tenderize them. We'll see.

That sounds about right, but they might even go less than 3 hours. Keep spraying with apple juice while unwrapped.

[Puppyboy]

I used a sawzall before to get ribs out of a deer. Worked pretty good.

[jpw23]

Originally Posted by Plowboy

Shop Vise

Any hobby that can incorperate your shop tools is a fine hobby indeed!!!!

[Plowboy]

Table saw anyone?

[FatDaddy]

how bout cooking the left over trimmings of spare ribs? ive got a bag full off of three racks, im cookin brisket and slovecks jap sausage and some fatties. so i thought about puttin em on. should i put em in a pan with some sauce or apple juice or beer? and cook that way so they dont dry out? i trimmed the spare st louis style so i got a gallon bag full of riblets.